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This is a great recipe for Home Grown Tomatoes.
Vegetarian!
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Serves 4, as a side dish.
Ingredient keywords: Tomatoe, Olive, Dressing, Parmesan
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I grew up making this on my dinner plate at the end of a meal. It was dessert. I would use equal portions of honey and butter and stir them together until the mixture was creamy and had a milky opaqueness. I use it on cornbread, biscuits, and fresh bread.
Vegetarian!
Source: Deb Spencer (Entered by Deborah Spencer)
Servings: Varies according to proportions
Ingredient keywords: Butter, Honey, Biscuits
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Family favorite!
Source: King's Poultry Farm (Entered by Levi King)
Servings: 4
Ingredient keywords: King's, French, Ketchup, Hot, Chili
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Source: . (Entered by JoAnn Oak)
Servings: 10 servings
Ingredient keywords: ham, olive, onion, garlic, chicken, celery, carrots, bay, thyme, salt, black, parsley
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What an awesome probiotic filled snack! Salty, Crunchy and full of nutrients!
The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was “alchemy.” Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid. Copyright: From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD. © 1999. All Rights Reserved. http://www.westonaprice.org/health-topics/lacto-fermentation/
Yield: 1 quart
Vegetarian! Vegan!
Source: Rosebud's Ranch and Garden, LLC (Entered by Amber Lange)
Servings: 8 servings
Ingredient keywords: Beans, Garlic, Dilly'iscious, Unrefined
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Homemade Macaroni and Cheese is easy! Try this quick and tasty recipe. It was my first ever homemade mac & cheese. Delicious!
Vegetarian!
Source: An older copy of the Betty Crocker Cookbook (Entered by Deborah Spencer)
Servings: Serves 6
Ingredient keywords: macaroni, butter, mustard, milk, cheese
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This is a really easy herbal butter recipe you can make in minutes. Great way to make garlic bread or to jazz up cooked vegetables. Try spreading the herb butter on steak before you grill and melt it to use on popcorn. We love it toasted on pita bread or tortillas as snack .
Source: Karen Purke (Entered by Karen Purke)
Servings: Yields 1/2 cup
Ingredient keywords: Herbs, Butter
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Simple and simply delicious!
Source: Jamie Oliver (Entered by Deborah Spencer)
Servings: Serves 4
Ingredient keywords: Asparagus, Bacon, Pasta, Parmesan, Salt, Pepper, Olive
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Homemade zucca (pumpkin shaped pasta)just seemed to be the perfect choice for this Butternut Squash and Spinach recipe. I was right! Simple and delicious.
Vegetarian!
Source: Epicurious (Entered by Deborah Spencer)
Servings: Serves 2-4
Ingredient keywords: zucca, spinach, garlic
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CAUTION: Wear safety glasses and gloves when handling the habaneros. I recommend disposable gloves because the capsaicin (the fiery oil contained in the peppers) is difficult to clean.
A dash is all you need to spice up your dish. If you like extremely spicy food, keep some of the seeds in.
Source: Allrecipes.com (Entered by Becky Parr)
Servings: Fills six 5 oz. hot sauce bottles
Ingredient keywords: habanero
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Just wanted to share this perfect pie crust recipe from my sister-in-law . I have tried it numerous times and have yet to screw it up – perfect flaky crust EVERY time! BONUS this works equally well with gluten free flour blends!!!! (I had to give up wheat all through nursing our second daughter, and thanks to this recipe I could still have flaky pie crust – YES!!!)
Source: Connie Brunswick (Entered by Kathryn Bensman)
Servings: makes 1 9" pie crust
Ingredient keywords: lard, eggs
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Great when dipped in Ketchup.
Source: King's Poultry Farm (Entered by Levi King)
Servings: 5-7
Ingredient keywords: King's, Butter
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This recipe is based on Roasted Tomatoes that were served to us at my cousin’s family farm in Northern Italy.
Vegetarian!
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Serves 6 as a side dish or appetizer
Ingredient keywords: Parmesan, Italian, Olive, Tomatoes
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Our variation of my husband’s one-time favorite BBQ sauce. Now the only recipe we ever use… very tangy!
Vegetarian!
Source: Confederate Memorial Day Recipes - our variation (Entered by Lee Ruff)
Servings: This lasts us several meals... depends how much sauce people like on their BBQ pizza or pork/chicken sandwiches,
Ingredient keywords: sorghum
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The ultimate combination of salty, sweet and crunchy. This recipe makes quite a bit, but is so easy!! My mom grew up making caramel corn for her family regularly, and we’ve been playing with our favorite family recipes, using sorghum in place of things like corn syrup, maple syrup, honey, and some of the white or brown sugar, with delicious results! Warning: this caramel corn is seriously addicting!
Vegetarian!
Source: The Port Huron (MI) Herald newspaper (Entered by Lee Ruff)
Servings: Makes 7 1/2 quarts of caramel corn
Ingredient keywords: sorghum, popcorn
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For our Sorghum Festival, we wanted to have a new sample for people to try using the sorghum, in addition to our chewy cookies that are always a hit. My mom actually played around with her caramel recipe until she came up with these chews, which we told her she perfected with flying colors!! They are VERY soft and chewy, with a distinct, sweet and tangy flavor.
Vegetarian!
Source: A friend's family caramel recipe my mom altered to use our sorghum (Entered by Lee Ruff)
Servings: 48-60 chews (variable depending how small or large you wanted to cut the pieces)
Ingredient keywords: sorghum
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This chicken recipe is based on the first recipe I learned to prepare when I was 8 years old for a cooking contest, that I took second place. I have revised the recipe to give it a Southwestern taste and it seems to be a hit !
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Serves 4 .
Ingredient keywords: Chicken, Bread, Southwest, Eggs, Butter
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This recipe came from Food Network.
The original recipe said to serve warm but my family likes it cold better.
Eat them by pulling the pod between your teeth and the beans pop out into your mouth. They are a tasty treat and a different way to eat your veggies.
Vegetarian! Vegan!
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-edamame-recipe-3361500 (Entered by Becky Parr)
Servings: 4 servings
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I first made this mustard to pair with homemade brats.
Source: "Food in Jars", by Marisa McClellan (Entered by Deborah Spencer)
Servings: Makes 4 quarter-pint jars
Ingredient keywords: Mustard, Vinegar, Honey, Salt, Pepper
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I like to take this dish to pot luck meals, it is a nice change to the typical scalloped potatoes and it always disappears.
Vegetarian!
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Yields 8 servings
Ingredient keywords: Zucchini, Squash, Potatoes, Tomatoes, Olive, Italy, Cheese
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My kids ask for Taste Of Italy Roasted Vegetables when they come home during the holidays and I love to make it because it is so easy to make.
Vegetarian!
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Number of Serving depends on how many veggies you cut up.
Ingredient keywords: Potatoes, Carrots, Onion, Turnips, Parsnips, Bell, Zucchini, Tomatoes, Olive, Taste
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Great meal for a cold day!
Try serving chicken with rice instead of veggies!
Source: King's Poultry Farm (Entered by Levi King)
Servings: 6-8
Ingredient keywords: Thigh, potato, Carrots, Onion, Apricot, Teriyaki, Cayenne, Maple, Ginger
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Capellini and angel hair pasta are perfect for this simple and delicious tomato sauce.
Vegetarian!
Source: The Geometry of Pasta, Quirk Books, 2010 (Entered by Deborah Spencer)
Servings: Yields about 2-1/2 to 2-2/3 cups sauce, enough for 1 pound dried pasta
Ingredient keywords: Tomatoes, Garlic, Olive, Red, Capellini
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Baked dishes combining shaped pasta, sauce, and cheese are a delicious, less fussy alternative to lasagne. Italians generally eat these dishes cooler than we Americans do: this is a holdover from the days when such baked dishes would be assembled in the home kitchen, then carried to the local baker’s to bake in the already hot oven, and then brought home before dinnertime. This gave the dish time to cool and set, and for the flavors to meld; perhaps the flavors are also tasted a little more distinctly when there’s no risk of burning your mouth on still-molten cheese!
Ziti al forno (Baked Ziti)
Ingredients:
•sea salt
•freshly ground black pepper
•4-6 oz. water
•extra virgin olive oil (EVOO)
•1 white onion , peeled and finely chopped
•2 cloves garlic , peeled and finely sliced
•1-2 dried red chilis, crumbled
•3 lb. ripe tomatoes (preferably plum tomatoes like Romas), or 3 × 28 oz cans good-quality plum tomatoes
•1 large handful fresh basil leaves
•1 tablespoon red wine vinegar, optional
•1 pound dried ziti (or other dried, shaped pasta)
•4 big handfuls Parmesan cheese, freshly grated
•3 x 5 oz mozzarella balls
1) Preheat your oven to 400° F and put a large pot of salted water on to boil. Heat a couple of glugs of extra virgin olive oil in an appropriately sized pan. Add the onion, garlic and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If you’re using fresh tomatoes, remove the cores with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
2) Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your tomatoes to the onion and garlic, with the water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor, or use a blender or stick blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and the red wine vinegar.
3) When the sauce tastes perfect, bring the water back to the boil. Add the ziti to the water and cook according to the instructions provided on the package, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Spread a little layer of pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Buon appetito!
Vegetarian!
Source: This recipe is adapted from several versions by Jamie Oliver, in his cookbooks and online. (Entered by Rob Turner)
Servings: Probably serves 4-6.
Ingredient keywords: Pasta
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